Yields 4 to 6 servings

Red Cabbage and Carrot Slaw salad with cilantro and sesame seeds on stone background

My good friend and recipe tester Jenny Piccolo tried out this recipe, and she raved that it became one of her personal all-time, hall-of-fame favorites. After that kind of praise, I knew it had to be included in the book. Hope you love it as much as she does!

For the Salad:

Ingredients for a vegetarian salad. Red and white cabbage, carrots and greens in bowls are sliced for salad.

2 cups thinly sliced red cabbage

1 cup grated carrots

1⁄4 cup packed chopped cilantro

For the Dressing:

1 avocado, peeled and pitted

1 tablespoon lemon juice

1⁄4 cup unsweetened plant-based milk

1–2 teaspoons minced garlic (depending on your garlic preference)

1–2 tablespoons Dijon mustard

1⁄2 tablespoon agave, brown sugar, or maple syrup

1⁄2 teaspoon salt

1⁄8 teaspoon freshly ground pepper

Optional Additions:

Red Cabbage and Carrot Slaw salad with cilantro and sesame seeds on stone background

1⁄2 jalapeño, seeded and minced, added in step 2
2 tablespoons diced red onion added in step 2
1–2 teaspoons soy sauce added in step 2

Directions:

Red Cabbage and Carrot Slaw salad with cilantro and sesame seeds on stone background

In a large bowl, mix the cabbage, carrots, and cilantro.

In a food processor or blender, blend together the avocado, lemon juice, milk, garlic, mustard, agave (or another sweetener), salt, and pepper until smooth.

Pour the dressing over the salad and toss well to coat.

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